These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners. They have low glycemic index and are just as attractive as the store bought ones.

These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners. They have low glycemic index and are just as attractive as the store bought ones.

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Description

Banana bread made with flax seed meal and topped with a crunchy walnut streusel topping.

Ingredients

FOR THE BREAD:

2 Small Bananas (in The Peel)

2 wholeEggs

¼ cupsPacked Light Brown Sugar

¼ cupsGranulated White Sugar

¼ cupsCanola Oil

1-½ cupAll-purpose Flour

¾ cupsGround Flax Seed

¼ teaspoonsSalt

1-½ teaspoonBaking Powder

½ teaspoonsBaking Soda

¼ cupsWalnuts, Chopped (optional)

FOR THE TOPPING:

2 TablespoonsLight Brown Sugar

2 TablespoonsAll-purpose Flour

2 TablespoonsUnsalted Butter, melted

¼ cupsWalnuts, Chopped

Preparation

Preheat the oven to 350 F degrees. Line a baking sheet with foil and place bananas in the skin on the baking sheet. Score the skins of the bananas with a fork at 2 inch intervals. Bake for 20 minutes then remove pan from oven. Allow bananas to cool before removing them from skins and mashing them. For a single batch of this bread you’ll need ⅔ cup of mashed banana; set aside.

In a medium mixing bowl, combine eggs, sugars, and oil. Whisk in the mashed bananas; set aside.

In a large mixing bowl, combine flour, ground flax seed, salt, baking powder, and baking soda. Make a well in the center of the flour mixture. Pour banana mixture into the flour mixture. Stir just until moistened. The batter should remain clumpy. Stir in chopped walnuts if desired.

In a small bowl, combine all of the ingredients for the topping. The mixture should be thick and crumbly. Spoon the mixture over the batter.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. A few crumbs may cling to the toothpick. Cool in the pan for 10 minutes. Remove loaf from pan and cool completely on a wire rack.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.